A young chef is to cook at Rick Stein’s Cookery School after securing a place in the regional finals of a top competition.
Pool Academy student Max Wilton, Year 10, recently came second in the latest round of the Springboard’s FutureChef’s Chef of the Year 2018 competition after creating a first course of a lasagne stack with micro salad and parmesan crisp and a trio of desserts with strawberry shortbread, lemon cheesecake and chocolate mousse.
The heats took place at Camborne College alongside students from other schools in the area.
He has now been given a place in the regional finals which are due to take place at Rick Stein’s cookery school, in Padstow, on January 24.
Aleks, Year 9, also took part in the second heat making salmon with lemon and butter and a passion fruit creme brulee.
Sam Strana, Pool Academy teacher, said: “Max and Aleks did brilliantly.
“They found it a little stressful with the time limit but they did really well. Judges were impressed with both of them and Max has a place in the Cornwall final.
“Max was pleased.
“I wish him luck for the next round. I think he will be fine. He has a good chance.”
The first heats of the competition took place at Pool Academy after school last month when Max cooked up homemade lasagne and garlic bread.
There are four stages to the competition and the next round will require finalists to cook a two course meal for two.
The national finals will be hosted by Westminster Kingsway College, in London, judged by industry and celebrity chefs. During the finals people will be asked to cook three portions each of a two course meal including a hot main course and a hot or cold dessert.
Mrs Stana, teacher at Pool Academy, said: “The competition is a great way to boost your profile as a cook and if you reach the finals you could get to meet a top chef.
“It’s a lot of fun and offers great potential.
“This is a fantastic opportunity with some prestigious prizes.”